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Steamed chinese fish with asparagus

Steamed chinese fish with asparagus


Serving size: Serves 1
Cuisine type: Chinese
Cooking time: Less than 15 minutes
Special options: Heart friendly, Kid friendly
Course: Lunch, Main
Favourite flavours: Seafood

INGREDIENTS

1 x 200g firm fish fillet
1cm knob ginger, finely shredded
1 clove garlic, thinly sliced
1 small carrot, julienned
4 spring onions, thinly sliced
1 long red chilli, deseeded, julienned
2 tablespoons light soy
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
2 teaspoons caster sugar
1 bunch asparagus, trimmed
jasmine rice, to serve

METHOD

Cut a large square of baking paper and foil and place onto a flat surface, place fish fillet on top. Sprinkle with shredded ginger, carrot, onions and chilli.

Combine sauces and sugar in a small bowl and pour over fish. Wrap fish to enclose and place on top of asparagus in a small bamboo steamer over a medium pan filled with boiling water.

Steam for 3-4 minutes or until fish is cooked through and asparagus is tender.

Remove fish and asparagus and serve with steamed jasmine rice.

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User comments
I did this in foil and baked it in the oven because I don't have a steamer, I think the end result was the same because the fish steams in the foil. The combination of flavours was mouth watering. By far the best dish I have ever cooked from this website. Thank you, I will be making this on a regular basis.
A TIP TO SHARE. TO ENHANCE THE FLAVOUR AND TO REMOVE SOME FISHY SMELL, HEAT UP SOME VEGETABLE OIL AND POUR IT MOVER THE STEAMING HOT FISH. IT WILL BRING OUT THE FLAVOUR OF THE HERBS AND GINGER.
Hi, On the show it was mentioned that you could microwave this dish, but presumably you couldn't do it in foil - are there instructions for microwaving for those of us who don't have a steamer? Thanks, Louise

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